Place all the ingredients for the meatballs in a large bowl and using your hands, combine everything thoroughly. Roll into small meatballs and place on a plate or tray and put in the refrigerator until ready to use.

Place the bacon in a cold pan and bring up to a medium heat. Once some fat had rendered out add the garlic and eschalots and saute for 5 minutes. Add the chipotle seasoning, oregano, tomatoes and the chicken stock and bring the sauce to a simmer. Add the meatballs and simmer for 10 minutes, or until the sauce thickens enough to hold everything together. Season with salt and pepper to taste.

In a small bowl, make the slaw by combining cheese, mayonnaise, carrot, both types of cabbage and lime juice and zest. If the slaw is too wet add some more cabbage and carrot.

To assemble your toras, slice the slider buns in half. On the bottom half place three meatballs, then add on some slaw. Add the top slider bun and hold everything in place with a small skewer.This recipe may make more meatballs than you need. Serve the leftovers with red rice or smashed potatoes or even spaghetti.